Anthocyanins in Wild Blueberries of Quebec:  Extraction and Identification

Abstract

Anthocyanins were extracted from a mixture of berries of Vaccinium angustifolium and Vaccinium myrtilloïdes at 7.7 degrees C, 26 degrees C, and 79 degrees C using ethanol alone or ethanol acidified with hydrochloric, citric, tartaric, lactic, or phosphoric acids at a solvent to solid ratio of 10. The effect of these parameters on extracted anthocyanins stability was investigated. The pH-differential and HPLC-DAD methods were used to determine anthocyanin contents. Extracted anthocyanins were purified on a C-18 solid-phase extraction cartridge and characterized by HPLC/electrospray ionization/mass spectrometry (HPLC-ESI-MS/MS). Anthocyanins were identified according to their HPLC retention times, elution order, and MS fragmentation pattern and by comparison with standards and published data. Anthocyanin extractions gave different yields depending on the type of added acid and the extraction temperature. High yields of monomeric and total anthocyanins (26.3 and 28.9 mg/g of dry matter) were obtained at 79 degrees C using phosphoric acid. Extraction using tartaric acid at 79 degrees C provided the lowest degradation index (1.05). Anthocyanins were stable and browning by polyphenol oxidase was inhibited under these conditions. Of the six common anthocyanindins, five were identified in the extracts, namely, delpinidin, cyanidin, peonidin, petunidin, and malvidin; pelargonidin was not found. In addition to well-known major anthocyanins, new anthocyanins were identified for the first time in extracts of wild blueberries from Quebec.

LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

“…Yet, the reverse situation has also been reported [62]. Although the pH differential method versus LC analyses can deliver differing results from the same sample, blueberry data tend to be closely correlated, which indicates that both approaches are reliable [60,61,63]. The loss to press cake is similar to the percentages found in the literature [19,37].…”

Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties

“…Mixed well and also allow those compounds for 15 min to absorb measurements on spectrophotometer at 500 nm and 700 nm (Nicoue et al, 2007). Distilled water used for blank purpose.…”

Characterization of blueberry fruits (Vaccinium spp.) and derived products

“…According to Nicoué et al (2007), co-elutions are common in reverse-phase liquid chromatography analysis of anthocyanins in blueberries because they contain a complex mixture of such compounds, and it is only possible to detect and distinguish these compounds by mass spectroscopy. Kalt et al (1999) identified 25 peaks representing simple or acylated anthocyanins in different species of blueberry, with delphinidin as the major compound.…”